Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and stalls – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their children are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.
